Solubility of Urea in ethanol-water mixtures and pure ethanol from 278.1K to 333.1K

Silva, Ana Paula; Carvalho, Noemy D. de; Franco, Moilton Ribeiro; Malagoni, Ricardo Amâncio

doi:10.18273/revion.v29n2-2016010

Cited by 2 publications

(2 citation statements)

References 17 publications

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“…A decrease in the concentration of citrulline by 11-46% was noted in 7 out of 12 samples. This fact may be due to the dilution caused by the introduction of ethanol, or a decrease in the solubility of urea and citrulline with an increase in the concentration of ethanol, as was previously demonstrated [83,84]. At the same time, in relation to the quantitative content of arginine, an opposite trend was noted: its content increased by 2.9 times.…”

Section: Technological Factors Affecting the Formation Of Ethyl Carba...mentioning

confidence: 56%

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Shalamitskiy,

Tanashchuk,

Cherviak

et al. 2023

Foods

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Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation.

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Section: Technological Factors Affecting the Formation Of Ethyl Carba...mentioning

confidence: 56%

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Shalamitskiy,

Tanashchuk,

Cherviak

et al. 2023

Foods

View full text Add to dashboard Cite

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“…Water is the most abundant substance in nature. This substance, which plays a great role in the geological history of our planet, in the formation of climatic conditions and in the formation of the living world as a source of life, has always attracted the attention of scientists due to its miraculous properties (Halonen et al, 2017;Capuci et al, 2016;Kontogeorgis et al, 2022). Although water is at first sight a simple substance, the study of its physical and chemical properties shows that it is a very complex substance.…”

Section: Introductionmentioning

confidence: 99%

Viscous flow and structural properties in water-ethanol-urea systems

Pashayev,

Aliyev

2024

APR

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The structural features of water-ethanol, water-urea and water-ethanol-urea systems were studied on the basis of experimental estimates of kinematic viscosity at different temperatures and concentra-tions. For this purpose, the concentration dependences of the Gibbs energy of activation of the viscous flow, the enthalpy of activation of the viscous flow and the entropy of activation of the viscous flow of the studied systems were analyzed. The results show that ethanol has a structuring and then de-structive effect on water up to a concentration of 0.15 molar, and urea has a destructive effect on the structure of water, starting from such small concentrations. The addition of urea to the ethanol-water system does not affect the inversion point.

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Solubility of Urea in ethanol-water mixtures and pure ethanol from 278.1K to 333.1K

Cited by 2 publications

References 17 publications

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content

Viscous flow and structural properties in water-ethanol-urea systems

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